This past weekend I picked a ton of raspberries at a friend’s house. I made two batches of jam and had about 1/3 cup that wouldn’t fit into a jar. I took that and decided to make raspberry cream sweet rolls. I hope you like it!

Roll Dough:
2/3 c. milk (I used almond milk)
1/4 c. sugar
1 Tbs. yeast
2 Tbs. butter or nondairy butter
1 egg
1 1/2 c. gluten free flour mix (I use this one)
1/4 c. sorghum flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
– Heat milk to 110 degrees F and mix in sugar and yeast. Let sit until yeast bubbles and “grows”.
– Mix remaining ingredients in a mixer until well incorporated.
– Spray a piece of wax paper with nonstick spray, spoon dough onto wax paper and top with another sprayed piece of wax paper. Smooth or roll out until the dough is about 1/4″ thick. Set aside.
– Preheat oven to 375 degrees F.

Filling:
4 oz. cream cheese at room temperature (nondairy works)
1/8 c. sugar
1 egg
1/3 c. raspberry jam or other preserve
– Beat cream cheese, sugar and egg.
– Spread gently over roll dough, being careful not to press down on the dough (it’ll get airy bubbles that you need)
– Once cream cheese has been spread, drop jam over the cream cheese and carefully spread so you have a layer of jam over the cream cheese
– Using the wax paper to help you, roll the rough and filling into a long cylinder shape.
– Use unflavored dental floss to cut the roll into 8 equal sweet rolls.
– Place in greased pan. Cover and let rise for 30 minutes.
– Bake uncovered for about 18-20 minutes. Adjust time for however your oven cooks.

Glaze:
2 c. powdered sugar
1 tsp. vanilla extract
2 Tbs. butter or nondairy butter
3-4 Tbs. milk or nondairy milk, depending on the thickness you want
Whisk together in a bowl and drizzle over hot sweet rolls. Serve immediately.

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